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Spinach and Ricotta White Pizza

Spinach and Ricotta White Pizza

A rustic, Mediterranean-style white pizza featuring a fluffy, focaccia-like crust. This recipe replaces traditional tomato sauce with a creamy, garlic-infused ricotta base, topped with iron-rich sautéed spinach and bubbly, golden-brown mozzarella.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 6
Course: bread, Main Course
Cuisine: Greek, Italian
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 lb Pizza Dough Room temperature
  • 2 tbsp Extra Virgin Olive Oil
  • 10 oz Fresh Baby Spinach
  • 3 cloves Garlic minced
  • 1 cup Whole Milk Ricotta
  • 2 cups Shredded Mozzarella
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes optional
  • Salt & Pepper to taste

Method
 

  1. Preheat oven to 450°F (230°C).
  2. Sauté spinach and garlic in olive oil until wilted; squeeze out all liquid.
  3. Stretch dough on a baking sheet; brush with olive oil.
  4. Spread ricotta, then spinach, then mozzarella over the dough.
  5. Season with oregano and pepper.
  6. Bake for 12–15 minutes until golden.
  7. Rest for 5 minutes, slice, and serve.

Notes

  • The "Squeeze" Rule: To ensure a crispy crust, you must squeeze the water out of your sautéed spinach using a fine-mesh strainer or paper towels.
  • Dough Tip: For the best rise, let your refrigerated dough sit at room temperature for 30 minutes before stretching.
  • Garlic Hack: Mixing minced garlic directly into the ricotta ensures every bite has a consistent, savory flavor without burning the garlic in the high heat.